Recipe: Southwestern Chicken Stir-Fry (using chicken breast, summer squash and picante sauce)

SOUTHWESTERN CHICKEN STIR-FRY

"This one sounded good and it uses zucchini (I've never heard of a stir fry with zucchini before)." - Risa

2 tablespoons lime juice
2 teaspoons chili powder
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
1 small zucchini
1 small yellow squash
2 tablespoons vegetable oil, divided use
1/3 cup medium picante sauce
2 tablespoons chopped fresh cilantro

Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes.

Cut zucchini and yellow squash into thin slices.

Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil;
rotate skillet to coat side.

Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet.

Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender.

Add chicken, picante sauce and cilantro; cook and stir until hot.

Makes 4 servings, about 1 cup each
From: Risa G., NJ, 08-05-97